Monday, March 25, 2013

Sexy Succulent Tart in Spring Roll Skin

Sexy Succulent Tart in Spring Roll Skin
My own original recipe.
Prep Time: 10 minutes / Cook Time 20 minutes


12 spring rolls skin
3 fresh chicken sausages
1/2 cup dice pepper jack cheese
1/4 cup grated Parmesan cheese - also to sprinkle 
1/4 cup crusted bread crumbs
1/4 cup dice yellow bell pepper
1/4 cup dice red bell pepper
1/4 cup dice tomato
1/2 teaspoon ground black pepper
1 teaspoon chopped fresh oregano
1 minced shallot
1 tbsp chopped spring onion
1 tbsp butter
Pinch of salt

Note: You will need a mini tart baking pan


Place two sheets of spring rolls skin on the mini tart baking pan, press down with the other mini tart baking pan, then cut around the edges of spring roll skin to even it out.  Make six of them, bake for about seven to ten minutes over 350 degrees.  This is to make the spring roll skin hard and crispy.

Squeeze out the meat of the chicken sausages from the casing and fry with a tbsp of butter until golden, then mix it together with all the ingredients.  Peel up all the spring roll pie and sprinkle with grated parmesan cheese then put it back into the oven and bake for another twelve to fifteenth minutes.  Serve while it is hot.


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